Have you won our name the sea creature competition?

We recently ran a “Name that sea creature” competition and have received hundreds of entries. Thank you to everyone that has entered we have been overwhelmed by the response. We have read through each and every entry and after much deliberation we selected 3 winners. See below to see if you have won and we will be announcing a new competition soon.

Sea anemone, Maldives

Sea anemone, Maldives

Our winning name is Rannamaari by Alison E. “the name of the Maldavian supreme goddess of the sea. It’s a stunning creature and certainly looks regal.” Congratulations Alison please get in contact with us (see below) to claim you Serge Lutens Fragrance.

Ray in the Indian Ocean off Constance Halaveli, Maldives

Ray in the Indian Ocean off Constance Halaveli, Maldives

Our winner is “Stray” as suggested by Sarah Kirk. We enjoy portmanteaus and we really enjoyed your entry. Congratulations Sarah get in contact with us (see below) to claim bottle of Art De Vignes wine

Bruuni Cleaner Shrimp

Bruuni Cleaner Shrimp

And the winner of our Facebook shrimp photo competition is “monsieur Sébastien crevette- rouge IV” as suggested by Lance van den Heever-Liebenberg. Well done Lance on winning a magnum of Deutz Champagne (see below for contact details).

Congratulations to all our winners please get in contact with us via email (community@constancehotels.com)  Twitter or Facebook with your contact details.

Interview with the winner of our 5* holiday of a lifetime competition

Conny and Alan Jones

Conny and Alan Jones, winners of our 5* holiday competition

Conny Jones, who lives in the UK, is the lucky winner of our 5* holiday of a lifetime to Constance Le Prince Maurice in Mauritius.

She’ll be heading out to Mauritius with her husband of 30 years, Alan. Find out what winning the holiday means to Conny and Alan.

Q: How do you feel about winning the competition?
A: I was absolutely stunned and over the moon. I’d just got home from work. I work long days as a ward sister and I usually check my emails when I get home to unwind. I nearly didn’t open the email because I thought it was nothing. I had to read it five times. Then I just screamed. My son said ‘what’s up’, and my husband was saying ‘no, it’s a timeshare’. We all looked at it again and again and said, ‘it’s real’. We couldn’t believe it.

Constance Le Prince Maurice, junior suites

Constance Le Prince Maurice, junior suites

Q: What does it mean to you to be going to Mauritius for your 30th wedding anniversary?
A: It’ll be amazing. We’ve just had our 30th anniversary. We’d wanted to go to Rome for a week but both our children are doing exams, AS and A levels. They’re 17 and 18 years old. So we went to North Devon for the weekend instead but it rained all the time so we thought we would have to do something else. Then this came along.

Luxury spa at Constance Le Prince Maurice, Mauritius

Indulgence at Spa Constance

Q: What are your hopes and expectations of Le Prince Maurice?
A: I’ve been looking at the little video of the hotel on the website, trying to imagine what it’s going to be like. I’m really looking forward to the feeling of being pampered. To feel rich and looked after. I think it’s just going to be amazing. All our holidays have been done on the cheap before. The sheer luxury, food, scenery, watersports… it will be amazing.

Q: How does your husband feel about the holiday?
A: My husband finally believes it. He’s really looking forward to it. At Christmas he works really hard in the Christmas tree trade, and in January he usually gets a bit depressed. Christmas will be easier this year knowing that we’ve got the holiday coming. Our children are teenagers and don’t really like sunshine holidays. They did ask ‘is it for 4 people’ but we said, no, it’s just for 2!

Q: Do you often enter competitions, and win!
A: For the last couple of years I’ve entered competitions but I got fed up with it and stopped altogether. It was only a couple of months ago that I started again, and now I only enter ones that I really want. I’ve won small things before like cosmetics. We won a family weekend in London once with tickets to the theatre. But I saw this competition on the Loquax competition site and thought it looked good. I’m still amazed I’ve won.

Read our Spotlight: Constance Le Prince Maurice. Mauritius

Luxury service from our staff

Chef with guests at Constance Le Prince Maurice

Chef with guests at Constance Le Prince Maurice

One of the things that makes the Constance Hotels Experience so special are the people who work there. So often the staff at Constance receive a special mention in the customer reviews we get on TripAdvisor, or in feedback sent by guests.

At Constance, we put a lot of time into training. Our Constance Hotels Training Academy, based in Mauritius is the hub for all staff training. Over the last 13 years, we’ve become a leader in the hospitality training sector.

Many of our staff come through our apprenticeship scheme, and have worked with us for over 10 years.

All this helps to make the Constance Hotels Experience so unique. When you stay at a Constance hotel, the staff very quickly come to know what you like, which makes you feel you’re being personally looked after.

Housekeeper decorating a bed at Constance Hotels Experience

Housekeeper decorating a bed

For many of our guests, that’s as much a part of the luxury experience as the hotel surroundings and decor.

Find out more about what it’s like to stay at a Constance hotel, or tell us your stories about staying with Constance and what made it stand out for you.

You can get in contact with us via Twitter, Facebook or the comments section below.

Weekly roundup, 23-31 July 2011

This weekly feature offers a roundup of the content on our blog from the past week, in case you missed anything. Split into categories, it’s another way for you to easily find the posts of value to you.

Culinary

Smoked marlin and palm heart

Smoked marlin and palm heart

Recipe: Smoked marlin and Pejipaye fresh heart of palm tree with passion fruit dressing

Want to create some of our chefs’ amazing dishes yourself at home? Every Friday, we post some of the most amazing, delicious and popular recipes online. This week Michael Scioli, our Executive Chef at Constance Le Prince Maurice shares one of his superb fish dishes.

Insider tips

Top 3 beauty tips for beautiful hands

The condition of your hands can really reveal your age if you don’t take care of them. Sophie Demaret, our Spa Manager at Constance Le Prince Maurice, gives her top 3 tips to bring your hands back to their youthful beauty again.

News and events

Chefs at Constance Halaveli scoop up medals at Hotel Asia 2011

Our fabulous chefs at Constance Halaveli brought back 14 medals from the recent Hotel Asia 2011 Culinary Challenge. They won 5 gold medals and came 1st in the Live Hot Cooking Beef category. Find out more about their well-deserved win.

Inspiration

Local children playing on Pomponnette beach

Local children playing on Pomponnette beach

Top 10 beaches in Mauritius

Hundreds of fabulous beaches hug the shoreline around Mauritius. We’ve chosen our top 10 around the island. Let us know if you agree.

Holiday inspiration: wildlife of the Seychelles

As well as being one of the world’s most desirable honeymoon destinations, the Seychelles is rich in flora and fauna that you won’t find anywhere else in the world.

Behind the scenes

The essence of the Constance Hotels Experience

Constance Hotels are every bit as special as they hype would have you believe. Find out what makes these Indian Ocean get-aways so unique.

Recipe: Smoked marlin and Pejipaye fresh heart of palm tree with passion fruit dressing

Smoked marlin and heart of palm from Constance Hotels Experience

Smoked marlin and heart of palm from Constance Hotels Experience

Fresh heart of palm tree is an Indian Ocean delicacy. Michael Scioli, our Executive Chef at Constance Le Prince Maurice, shares with you one of his best recipes made out of fresh palmiste – ‘Cigars’ of smoked marlin and Pejipaye fresh heart of palm tree, with passion fruit dressing.

Serves 4 

Ingredients

For the palmheart:

  • 130g thinly diced fresh Pejibaye heart of palm
  • 40g fresh lemon-flavoured mayonnaise
  • 10g grated horseradish
  • 5g grain mustard
  • 4g gelatine leaves
  • 4g chopped chives
  • 1g salt
  • Freshly ground black pepper 
 

For the marlin and passion fruit dressing:

  • 130g smoked marlin in slices
  • 30g passion fruit coulis
  • 2g maïzena
  • Rucola salad leaf
  • 8ml extra virgin olive oil

1. Put the gelatine in cold water. Press the gelatine and melt in a bain-marie.
2. Remove the gelatine from the bain-marie, add the horseradish, mustard, mayonnaise, chives, salt and pepper.
3. Add the heart of palmtree, mix well and keep at room temperature.
4. Divide the marlin into 4 servings.
5. On a sheet of cling film, lay out the marlin in a rectangular shape, spread a quarter of the mix of palm tree, then roll as a cigar with the cling film.
6. Keep in the fridge for at least 5 hours.
7. Dilute the maizena with a few drops of water.
8. Bring the passion fruit coulis to the boil, then thicken with the maizena.
9. Keep chilled until ready to serve.

You can also purchase the Constance Prince Maurice recipe book from our online store.

Chefs at Constance Halaveli scoop up medals at Hotel Asia 2011

Our chefs at Constance Halaveli, Maldives, have won a remarkable 14 medals at Hotel Asia 2011 Culinary Challenge. The event took place in Male, Maldives from 14-16 July.

Our winning team at Hotel Asia 2011

Our winning team at Hotel Asia 2011

Executive Chef at Constance Halaveli,  Glen Cooper doesn’t do things by half. When he decided to line up his team for the most important culinary competition in the Maldives, he had one clear goal in mind – to make a strong impression.

 The results speak for themselves:

  • 5 Gold Medals
  • 3 Silver Medals
  • 5 Bronze Medals
  • 1 Merit Award in carving
  • 1st Overall in Live Hot Cooking Beef (out of 27 entries)
  • 2nd Overall in Live Hot Cooking Poultry (out of 22 entries)
  • 2nd Overall in Live Hot Appetizers (out of 25 entries)
  • 3rd Overall in Live Plated Desserts (out of 36 entries)

Our chefs who made up the team were Saroj, Upul, Pradeep, Sheran, Durga, Siyaful, Nuwan #1, Nuwan #2 and Janaka.

Congratulations and well done boys!